Yield
Makes about 3 cups

How to Make It

Step 1

In a 1 1/2- to 2-quart pan over high heat, bring cream and corn syrup to a boil, stirring occasionally, 3 to 4 minutes.

Step 2

Put chocolate in a heatproof bowl. Pour hot cream mixture over chocolate. Let stand about 5 minutes, then stir until smooth. Add butter and stir until melted and mixture is smooth.

Step 3

Let frosting cool, stirring occasionally, until thick and spreadable, 2 to 3 hours at room temperature, about 1 1/2 hours in the refrigerator.

Step 4

Note: Nutritional analysis is per tablespoon.

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